Deli Manjoo Cake Recipe

Prepare dry ingredients

In a medium bowl, whisk together 1.5 cups all-purpose flour, 0.75 cup granulated sugar, 1.5 tsp baking powder, and 0.25 tsp fine salt until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk 2 large eggs until just blended. Add 0.75 cup whole milk, 0.25 cup plain yogurt (or buttermilk), 3 tbsp melted unsalted butter (cooled slightly), and 1 tsp vanilla extract. Whisk until smooth.

Make the batter

Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon just until the flour is incorporated and no large streaks remain. Do not overmix — a few small lumps are fine. The batter should be thick but pourable; if it seems too thick, add 1–2 tbsp milk.

Rest batter briefly

Let the batter rest for 5–10 minutes at room temperature to hydrate the flour and allow baking powder to activate. Meanwhile, preheat your oven to 350°F (175°C).

Prepare molds

Lightly grease the dome or mini muffin molds with nonstick oil or spray, or brush with a little of the melted butter. This helps the Deli Manjoo cakes release cleanly and develop a light golden crust.

Fill molds with batter

Spoon or pipe batter into each mold cavity to about half-full (roughly 1–1.5 tbsp batter per cavity, depending on mold size). You want room for the filling and for the batter to rise around it.

Add filling

Place about 1 teaspoon of sweet red bean paste (anko) or pastry cream in the center of each filled cavity. Do not press it to the bottom; leave batter beneath and around the filling so it becomes enclosed after baking.

Top with batter

Spoon a little more batter over each filled cavity to just cover the filling and reach close to the top edge (leaving a small gap so the cake can dome without overflowing). Smooth gently with the back of a spoon if needed.

Bake

Place molds on a baking sheet and transfer to the preheated 350°F (175°C) oven. Bake for 12–16 minutes, rotating halfway through, until cakes are golden brown on top and a toothpick inserted into the cake (away from the filling) comes out clean or with a few moist crumbs.

Brush and cool

As soon as the cakes come out of the oven, brush the tops lightly with the remaining 2 tbsp melted butter to keep them soft and glossy. Let them cool in the molds for 5 minutes to set, then carefully unmold onto a wire rack to cool another 10 minutes.

Dust and serve

When slightly cooled but still warm, dust the tops with powdered sugar (about 2 tbsp) using a small sifter or fine mesh. Serve warm or at room temperature. Cakes are best the day they are made; store in an airtight container at room temperature for up to 1 day or refrigerate up to 3 days (bring to room temp or warm slightly before serving).